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392 Refining Biomass Residues for Sustainable Energy and Bioproducts

along with lowering of food waste. Along with that the environmental ministry
should organize workshops to awake the society about the utilization of food waste
as resources instead of a problem. 38% of the total food waste is produced by
manufacturing sector, while 42% is generated by household sectors, representing
the rate of waste generation in food supply chain. At the management stage the
household waste is a big issue with difficulties in collection, along with higher
expenses in the dispose off. Employment of the food waste as resources would be
beneficial for the industry along with the formation of new products and also pro-
vides growth opportunities to touch the heights of zero waste economy (Lin et al.,
2013).
The novel and advanced practices for the utilization of food waste as raw mate-
rial and their engagement in the future bioeconomy are mainly highlighted in this
contribution.

17.2 Food waste as resource

The terminated products of food-processing industries with low economic value
that has not been utilized for other purposes come under the category of food waste.
Industries are moving toward eco-friendly, cost-effective processes to make the use
of food waste as raw material to produce market value products. Along with indus-
try the regulations and standards of landfill directive in Europe also promote the
use of food waste. Currently, animal feeding, composting, incineration, and land
filling are the normal practices for the food-waste management. The present man-
agement strategies might be integrated with novel eco-friendly strategies that posse
the ability to produce valuable and profitable products (Lin et al., 2013). This con-
cept is the bottom line of waste-based biorefinery. In spite of huge benefits the
other faces of food-waste utilization possess a number of drawbacks, such as het-
erogeneous and variable composition of lipids, proteins, carbohydrates, high water
content, along with low calorific value which are the main obstructions in the
development of strong and persistence industrial processes (Poeschl et al., 2010).
Manufacturing the cost-effective and valuable products from limited techniques,
along with inadequate infrastructure, will be challenging for the large-scale employ-
ment of the industry. Proper and knowledge-based approaches are urgently required
to unravel the ability of food waste to fulfill the demand of sustainable and valuable
products along with effective waste management.

17.3 Generation of food waste

Not only at industrial level but at every stage of food supply, food waste is gener-
ated, that is, from farm to industry to market till end of life. Improved mechaniza-
tion, failure of the equipment, and economic factors are the common factors
responsible for the food-waste generation (Kantor et al., 1997). The entry of the